Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds lobster meat, raw |
1/4 cup minced shallots |
1/2 cup heavy cream |
1/4 cup cognac |
salt |
cayenne |
freshly ground white pepper |
4 cups cooked medium-grain rice |
1 1/2 -inch diameter, casings, about 4 feet in length |
3 to 4 tablespoons butter |
8 round french bread croutons (about 3 inches) |
2 tablespoons finely chopped parsley |
1 recipe fresh lemon and tarragon butter sauce |
Directions:
1. In a food processor, combine the lobster meat, shallots, cream, and cognac. Season with salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.
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